Split king crab legs and remove meat. Set aside.
Crack and beat 3 eggs in a shallow pie plate. Place a sleeve of saltines in a plastic gallon freezer bag and crush with a rolling pin until fine.
Dredge the king crab legs in the flour, the eggs, and then the crushed saltines.
Set on half sheet tray to reserve. Repeat.
Heats the skillet over medium heat and add 3 tablespoons of butter. Once it foams add
the crab meat. Rotate them to cook on all sides. Add the garlic and continue to cook until golden brown. Garnish with 3 tablespoons of chopped chives.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Paula Deen, 2007